Modernist Cuisine. Nathan Myhrvold with Chris Young and Maxime Bilet.
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Modernist
Cuisine
Nathan Myhrvold
with Chris Young and Maxime Bilet
A revolution is underway in the art of cooking
www.modernistcuisine.com
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the bound- aries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right— have created a six-volume, 2,438-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.
“This book will change the way
we understand the kitchen.”
—Ferran Adrià
“The most important “Amazing!
book in the culinary arts Unparalleled in its
since Escoffier.” breadth and depth.”
—Tim Zagat —Wylie Dufresne
“Modernist Cuisine is a landmark contribution to the craft of
cooking and our understanding of its underlying principles.
Its scale, detail, and eye-opening graphics are unmatched
by any other book on the subject. It will be an invaluable
resource for anyone with a serious interest in cooking tech-
niques, whether the professional innovations of the last
few decades or the long traditions on which they build.”
—Harold McGee
“A breathtaking new benchmark in understanding cooking,
Modernist Cuisine is destined to be as important a work for
the 21st century as Escoffier’s Ma Cuisine was for the 20th
century.”
—David Kinch
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Cu
Te Fr
Tender hamburger
bun, made from
scratch and toasted
in beef suet
Hamburger glaze of
suet, pureed tomato
confit, beef stock, and
smoked salt
Romaine lettuce
infused sous vide
with liquid hickory
smoke
Vacuum-compressed
heirloom tomato
Cheese slice made from
aged Emmental, Comté,
and wheat ale
Short-rib patty
ground to vertically
align the grain
Crimini mushroom
ketchup with honey,
horseradish, fish
sauce, ginger, and
allspice
How do you make an omelet light and Invaluable features include:
tender on the outside, but rich and • insights into the surprising science behind
creamy inside? Or French fries with a fluff y traditional food preparation methods such as
interior and a delicate, crisp crust that doesn’t grilling, smoking, and stir-frying;
go soggy? Imagine being able to encase a mussel • the most comprehensive guide yet published
in a gelled sphere of its own sweet and briny on cooking sous vide, including the best
juice. Or to create a silky-smooth pistachio options for water baths, packaging materials,
butter made from nothing more than the nuts and sealing equipment; cooking strategies;
themselves. Modernist Cuisine explains how and troubleshooting tips;
these techniques work and guides you through • hundreds of parametric recipes and step-by-
them by using step-by-step, illustrated instruc- step techniques for cooking meat and seafood
tions. Th rough thousands of original photo- (more than 250 pages) and fruits, vegetables,
graphs and diagrams, the science and tech- and grains (130 pages);
nology of the culinary arts come alive. • extensive chapters explaining how to achieve
Stunning new photographic techniques take amazing results by using modern thickeners,
the reader inside the food: you’ll see cooking in gels, emulsions, and foams, including example
action all the way from microscopic meat fibers recipes and formulas;
to an entire Weber grill in cross-section. Spend • more than 300 pages of new recipes for plated
some time with this book, and you will view dishes suitable for service at top-tier restau-
cooking and eating in a whole new light. rants, plus recipes adapted from master chefs
including Grant Achatz, Ferran Adrià, Heston
A sampling of what you’ll discover: Blumenthal, David Chang, Wylie Dufresne,
• why plunging food in ice water doesn’t stop David Kinch, and many others.
the cooking process;
• when boiling cooks faster than steaming; Modernist Cuisine is an indispensable guide for
• why raising the grill doesn’t lower the heat; anyone, from the professional chef to the
• how low-cost pots and pans can perform talented home cook, who is passionate about
better than expensive ones; the art and science of cooking.
• why baking is mostly a drying process;
• why deep-fried food browns better and tastes
best when the oil is older;
• how modern cooking techniques can achieve
ideal results without the perfect timing or
good luck that traditional methods demand.
To build the ultimate burger, you need to know the best ways to grind
the beef, “smoke” the lettuce, and make the perfect cheese slice.
Illustrated step-by-step procedures walk you through these techniques.
“This is the book we wanted
someone to make.”
—Greg Atkinson, FoodArts
Volume 1: History and Fundamentals
(348 pages)
History
Microbiology for Cooks
Food Safety “Escoffier would crap his pants.”
Food and Health
—Scott Heimendinger,
Heat and Energy
The Physics of Food and Water
SeattleFoodGeek.com
“If Leonardo da Vinci were alive today, he would write a cook-
book, the Codex of Cooking. This cookbook exists at last. It is
Modernist Cuisine: The Art and Science of Cooking.”
—Edouard Cointreau, Gourmand Cookbook Awards
Volume 2: Techniques and Equipment
(480 pages)
Traditional Cooking
Cooking in Modern Ovens
Cooking Sous Vide “I will marry anyone who
The Modernist Kitchen
purchases a copy of
Modernist Cuisine for me.”
—@styrofoamcup
“I want it, I need it, GOT TO HAVE IT!” —@bossrosst on Twitter Volume 3: Animals and Plants (408 pages) Meat and Seafood Plant Foods
“I’m saving my Christmas present for next March when all six volumes of the very beautiful Modernist Cuisine are published. Chris and Maxime both worked for me. They’re looking at the history and the science behind the new techniques in cooking in a really exciting way.” —Heston Blumenthal Volume 4: Ingredients and Preparations (416 pages) Thickeners Gels Emulsions Foams Wine Coffee
“This is mind-boggling!” —Julia on ModernistCuisine.com Volume 5: Plated-Dish Recipes (412 pages) Tender Cuts Starches Tough Cuts Fruits and Vegetables Poultry Glossaries of Culinary and Technical Terms Fish Sources of Equipment and Ingredients Shellfish Reference Tables Eggs Index
“Modernist Cuisine costs less
per pound than Parmigiano
Reggiano.”
—Nathan Myhrvold
0 2 ' ( 5 1 , 6 7
&8,6,1(
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Volume 6: Kitchen Manual
(374 pages)
Example Recipes
Parametric Recipes
Selections from Plated-Dish Recipes
Reference TablesFOREWORD BY FERRAN ADRIÀ viii
FOREWORD BY HESTON BLUMENTHAL ix
OUR CULINARY JOURNEYS x
VOLUME 1:
HISTORY AND FUNDAMENTALS
CHAPTER 1: HISTORY 2
Origins of Cooking ...................................................... 6
Evolution and Revolution ......................................... 14
The Seeds of Modernism .......................................... 33
The Modernist Revolution ....................................... 52
The Story of this Book .............................................. 83
About the Recipes ..................................................... 93
CHAPTER 2: MICROBIOLOGY FOR COOKS 102
Microbes as Germs .................................................. 106
Foodborne Illness.................................................... 110
Parasitic Worms ....................................................... 120
Protists ..................................................................... 126
Bacteria .................................................................... 130
Bacterial Growth ..................................................... 142
Bacterial Death ........................................................ 148
Viruses ...................................................................... 152
Prions ....................................................................... 156
CHAPTER 3: FOOD SAFETY 162
The Complex Origins of Food Safety Rules .......... 166
Common Misconceptions ...................................... 174
Understanding the FDA Rule Book ....................... 182
Simplifying Food Safety with Science ................... 190
Hygiene .................................................................... 196
CHAPTER 4: FOOD AND HEALTH 208
Dietary Systems ....................................................... 214
Medical Dietary Systems ........................................ 222
Nonmedical Dietary Systems ................................. 240
Modernist Ingredients ............................................ 250
CHAPTER 5: HEAT AND ENERGY 260
The Nature of Heat and Temperature .................... 264
Energy, Power, and Efficiency ................................ 272
Heat in Motion ........................................................ 277
CHAPTER 6: THE PHYSICS OF FOOD AND WATER 292
Water is Strange Stuff .............................................. 296
The Energy of Changing States .............................. 300
Freezing and Melting .............................................. 304
Vaporization and Condensation ............................. 314
Sublimation and Deposition ................................... 326
Water as a Solvent .................................................... 330
Water Quality and Purity ........................................ 335VOLUME 2:
TECHNIQUES AND EQUIPMENT
CHAPTER 7: TRADITIONAL COOKING 2
Grilling ......................................................................... 7
Broiling ...................................................................... 18
Roasting ..................................................................... 28
Panfrying a la Plancha ............................................... 37
Sautéing ...................................................................... 44
Stir-Frying .................................................................. 48
Covered Sautéing....................................................... 58
Boiling ........................................................................ 63
Steaming..................................................................... 70
Canning ...................................................................... 75
Pot-Roasting and Stewing ......................................... 93
Baking....................................................................... 101
Cooking in Oil ......................................................... 115
Smoking ................................................................... 132
CHAPTER 8: COOKING IN MODERN OVENS 150
Cooking with Moist Air .......................................... 154
Cooking with Microwaves ...................................... 182
CHAPTER 9: COOKING SOUS VIDE 192
Why Sous Vide? ....................................................... 198
Packaging Food for Sous Vide ................................ 208
Sous Vide Equipment .............................................. 228
Strategies for Cooking Sous Vide ........................... 242
Strategies for Chilling and Reheating .................... 252
Blanching and Searing for Sous Vide ..................... 267
CHAPTER 10: THE MODERNIST KITCHEN 280
Extracting Flavors ................................................... 288
Infusing Essences .................................................... 318
Juicing ...................................................................... 332
Filtering .................................................................... 351
Concentrate! ............................................................ 379
Cutting ’Em Down to Size ...................................... 398
Drying ...................................................................... 428
Cryogenic Freezing and Carbonating .................... 456
VOLUME 3:
ANIMALS AND PLANTS
CHAPTER 11: MEAT AND SEAFOOD 2
How Muscle Works ..................................................... 6
Converting Muscle into Meat ................................... 32
Cutting ....................................................................... 44
Cooking Meat and Seafood....................................... 70
Cooking Skin and Innards ...................................... 116
Salting and Drying .................................................. 152
Marinating ............................................................... 190
Smoking ................................................................... 208
Restructuring ........................................................... 220CHAPTER 12: PLANT FOODS 258
Plants as Food .......................................................... 262
Cooking Sous Vide .................................................. 286
Pressure-Cooking .................................................... 298
Microwaving ............................................................ 310
Frying ....................................................................... 314
Preserving ................................................................ 344
Modifying Textures ................................................. 374
VOLUME 4:
INGREDIENTS AND PREPARATIONS
CHAPTER 13: THICKENERS 2
How Thickening Works ............................................ 12
Strategies for Thickening .......................................... 14
Starches ...................................................................... 20
Hydrocolloids ............................................................ 38
CHAPTER 14: GELS 64
How Gelling Works ................................................... 70
Egg Gels ..................................................................... 74
Dairy and Tofu Gels ................................................ 102
Gelling with Hydrocolloids .................................... 124
Fluid Gels ................................................................. 176
Spherification .......................................................... 184
CHAPTER 15: EMULSIONS 196
How Emulsification Works ..................................... 200
Methods of Emulsifying ......................................... 206
Modernist Emulsions .............................................. 214
CHAPTER 16: FOAMS 240
How Foams Work .................................................... 244
Forming Foams ........................................................ 252
CHAPTER 17: WINE 316
What Makes a Great Wine ...................................... 322
Tasting Wine ............................................................ 334
CHAPTER 18: COFFEE 354
From Cherry to Bean .............................................. 358
Brewing .................................................................... 364
Espresso ................................................................... 372
The Art of Milk and Coffee .................................... 391
Achieving Consistency............................................ 396
VOLUME 5: PLATED-DISH RECIPES
ABOUT THE RECIPES viii
CHAPTER 19: TENDER CUTS 2
Beef Rib Steak
Mushroom Swiss Burger
Autumn Harvest Pork Roast
Rack of Lamb With Garlic
Blanquette De Veau
Choucroute RoyaleCHAPTER 20: TOUGH CUTS 40
Braised Short Ribs
Pot-au-Feu
Hungarian Beef Goulash
Osso Buco Milanese
American BBQ
Cassoulet Toulousain (Autumn and Spring)
Historic Lamb Curries
Sunday Pork Belly
CHAPTER 21: POULTRY 106
Foie Gras à la Vapeur
Crispy Hay-Smoked Chicken
Duck Apicius
Pigeon en Salmis
Guinea Hen Tajine
CHAPTER 22: FISH 140
Fish and Chips
Hamachi Maltaise
Monkfi sh with Mediterranean Flavors
Skate in Black Butter
Salmon Rus
Malaysian Steamed Snapper
Black Cod “Frédy Girardet”
Hawaiian Poke
CHAPTER 23: SHELLFISH 178
Shrimp Cocktail
Lobster Américaine
Thai Crab Miang
Pulpo a la Gallega
Shellfi sh Omakase
Oyster Stew
CHAPTER 24: EGGS 208
The Breakfast Egg
Mushroom Omelet
Oeufs en Meurette
CHAPTER 25: STARCHES 222
Cocoa Tajarin
Spaghett i alle Vongole
Russian Pelmeni
Paella Valenciana
Astronaut Ramen
Shanghai Soup Dumplings
CHAPTER 26: FRUITS AND VEGETABLES 258
Onion Tart
Lentil Salad
Sweet Pea Fricassee
Strawberry Gazpacho
Crispy Cauliflower
Watermelon Bulgogi
PHOTOGRAPHS AND ILLUSTRATIONS IV
GLOSSARIES OF CULINARY AND TECHNICAL TERMS V
SOURCES OF EQUIPMENT AND INGREDIENTS, REFERENCE TABLES XXX
THE MODERNIST CUISINE TEAM, ACKNOWLEDGMENTS, INDEX XLVIg
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TAMING THE BREATH OF A WOK
Tr
Stir-frying is one of the most dynamic of cooking techniques because
you control the heat applied to the food primarily by tossing the ingred-
ients. Using a constant circular motion that exploits the round shape of
the wok, gather the food together and flip it up off the metal. Don’t al-
low the food to spend much time in direct contact with the hottest part
of the wok—the conduction zone—which can quickly scorch its surface.
Lift the food pieces so that they spend most of their time cooking in the
high-temperature steam in the condensation zone above the wok, with
occasional forays into the drier, cooler air of the convection zone.
The patina on the wok consists of black oxide, which prevents rust
from forming on the metal, and a layer of decomposed fat, which
bonds to the metal and yields a smooth, nonstick coating. Teflon
and other modern nonstick coatings cannot replace the traditional
patina and should never be used on a true wok. At temperatures
greater than 260 °C / 500 °F, Teflon breaks down, and at tempera-
tures greater than 340 °C / 645 °F, Teflon molecules decompose
into toxic vapors.
Woks are usually made from either
carbon steel or cast iron. The metal
is relatively thin (~3 mm / 1/8 in) so
that the pan is light enough to
handle with ease. Although alumi-
num is commonly used to make
Western cookware, it is unsuitable
for woks because a professional wok
burner gets hot enough to melt
aluminum.
Hot air from the burner rushes past the wok
and up into the kitchen hood. As a result, wok
cooking is not very efficient. Much of the heat
never makes it to the food. The inefficiency
does yield one beneficial side effect, however:
the rush of hot air helps carry smoke and steam
away from the cook and into the hood.
The book has 36 annotated
cutaway photos like this one.Stir-fried food experiences a wide range of temperatures as it cycles
repeatedly among three different cooking zones. Its average cooking
temperature is a function of the time and total heat the food experiences
in all of the zones.
CONVECTION ZONE
The air well above the wok is somewhat cooler and contains less water
vapor, so it transfers heat less efficiently. This region is still very hot,
however, so food up here continues to cook, albeit much more slowly
than when it is in the lower zones.
CONDENSATION ZONE
Food rising or falling through this middle region bathes in
steam that is near 100 °C / 212 °F. The food itself is cooler
than the boiling point of water, so some of the steam
condenses onto its surface. The condensation deposits
formidable amounts of latent energy that rapidly heat the
food. It also forms a visible fog.
CONDUCTION ZONE
Food here cooks in heat conducted by direct
contact with the pan, which diffuses the intense
heat of the flame. At its hottest, the pan glows
reddish-orange—an example of the phenome-
non known as blackbody radiation (discussed in
chapter 5 on Heat and Energy, page 1·260).
Metallic atoms in the pan are transforming
energy from heat to light. The color of the glow
indicates the temperature of the metal, which
can reach 760–815 °C / 1,400–1,500 °F.
The combustion of propane generates
flames as hot as 1,980 °C / 3,600 °F.
Wok burners are unusually powerful, combusting far more propane or natural gas
than other burners. The high power generates up to 25 times as much heat as a regular
domestic gas burner can produce. The terrifically high temperatures that result create
the unique taste of foods prepared in a wok—the wok hei or “breath of a wok.”g
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IRRADIATING FOOD TO PERFECTION
Tr
Grilling food over an open flame is a practice as old as humanity itself. Indeed,
it’s likely that we are human precisely because we learned to grill our food.
Perhaps it is this primeval connection that makes grilled foods such as hamburgers
so mouth-watering: we’re hard-wired by evolution to find comfort in the heat of the
grill, the smell of the smoke, and the taste of the food. Although grilling food is so
simple that our ancestors managed to do it eons ago, mastering the heat of the grill
is a culinary challenge of the highest order.
Wafting smoke gives form to the turbulent air that
rushes skyward past the patties, much like what
happens in a chimney. Heat from the burning fuel
causes adjacent air to expand, making it more
buoyant. As the hot air rises, it cooks the food and
creates a draft that sucks more air in to fuel the fire.
Food must be relatively thin
to cook properly in the intense
radiant heat and scorching air
rising from the coals. Food that
is too thick will burn on the
outside before heat can pene-
trate to its core.
A layer of ash should coat the coals
before food goes on the grill. The ash
dims the coals’ glow, moderating the
heat they radiate. The ash also reduces
the chimney effect by insulating the
coals from the air.
A variable air vent allows the
griller to control the flow of air
into the fire. Starve the coals of
fresh air to cool them and slow
the chimney effect; open the
vents to turn up the heat.Most of the heat a grill produces is wasted. It
bypasses the food and literally goes up in
smoke or is radiated away into the sky. But
without the intense heat, grilled food would
not taste as good.
aerosol—a mixture of minuscule solid particles and liquid
Smoke is an aerosol
droplets dispersed within a blend of invisible gases. The solids make
smoke heavier than air; it floats only when carried aloft by rising hot air
from the draft. If you let smoke cool to ambient temperature, it will sink.
The solids also scatter light—an example of the so-called Tyndall effect—
and blue rays get scattered more than red, casting smoke’s blue haze
(see page 124).
Grills are definitely not
nonstick surfaces. The high
temperatures at which
charcoal grills operate
would make most nonstick
coatings unstable. Coating
food in oil works, but can
cause flare-ups that coat
the food with soot. The
best way to avoid sticking is
to preseason the grill with
a patina much as you
would an iron skillet or
steel wok (see How to
Season a Wok, page 53).
Drippings are the real secret to
the unique flavor of grilled food.
As these complex chemical
solutions combust, they coat the
food with a panoply of aromatic
and delicious compounds.
Flames may seem to flicker above charcoal,
but these fiery tongues are actually little
plumes of incandescent carbon soot. The
superheated air is turbulent; it lifts soot
particles off the coals and allows them to
react with carbon dioxide in the air to
produce carbon monoxide. The flammable
monoxide burns with a hot but faint blue
flame at 1,600 °C / 2,900 °F or higher,
which heats the soot particles so much that
they glow with an intense white light that
masks the dim fire from the monoxide.
Glowing coals generate temperatures well above the 700 °C / 1,300 °F
required to emit light in the visible part of the spectrum. The bright
orange light emitted by the center of the embers indicates a temperature
above 1,100 °C / 2,000 °F. Pockets between the coals are hotter still: there,
burning carbon monoxide heats soot to at least 1,400 °C / 2,550 °F!e
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HOW TO Make Latte Art
Many professional baristas today present their caffè lattes and the well-trained barista as dosing and tamping are. Below are
cappuccinos with some touch of artistic panache in the form of instructions for making the free-poured rosetta pattern, one of
poured patterns of steamed milk. The effect may seem intricate the most popular.
and complex, but with a little practice it becomes as natural to
1 Prepare an espresso drink and steamed milk (not too hard and
dry), tilt the cup slightly, and pour milk slowly into the center of
the crema. Lift the back of the cup to tilt it slightly toward you as
you pour steadily, but not so fast that the crema breaks up. Keep
the lip of the pitcher close to the surface of the coffee to avoid
undue turbulence.
2 Rock the pitcher to expand the pattern. When a pale cloud of
milk breaks the surface, begin rocking the pitcher back and
forth to form zigzags of foam against the espresso background.
At the same time, draw the pitcher toward the near side of the
cup. Do not raise the pitcher higher as the cup fills.
3 Complete the design. As you add the last of the foam, raise the
pitcher slightly and pour a thin stream back across the surface
through the center and to the far side of the cup. This action
forms the central stem of the rosetta.AUTHORS
DR. NATHAN MYHRVOLD After working for two years as a stagier at Seatt le’s top French
is chief executive officer and a restaurant, Rover’s, Myhrvold completed culinary training with
founder of Intellectual Ventures, renowned chef Anne Willan at the Ecole De La Varenne. In addition,
a fi rm dedicated to creating and he has worked as Chief Gastronomic Officer for Zagat Survey,
investing in inventions. In add- publisher of the popular Zagat restaurant guidebooks. Th rough his
ition to stimulating the invention many visits to the world’s top restaurants, Myhrvold has become
of others, Myhrvold is himself an personally acquainted with many of the leading Modernist chefs
active inventor, with more than and the science-inspired cooking techniques they have pioneered.
250 patents issued or pending— Myhrvold is himself an accomplished practitioner of Modernist
including several related to food cuisine. He has contributed original research on cooking sous vide
technology. Before founding his to online culinary forums, and his sous vide techniques have been
company, Myhrvold was the fi rst chief technology officer at Micro- covered in The New York Times Magazine, Wired, and Gourmet’s
soft. He established Microsoft Research, and during his tenure he Diary of a Foodie television series on PBS.
oversaw many advanced technology projects. He left Microsoft in Myhrvold’s formal education includes degrees in mathematics,
1999 to pursue several interests, including a lifelong interest in geophysics, and space physics from UCLA, and PhDs in mathe-
cooking and food science. matical economics and theoretical physics from Princeton Uni-
Myhrvold competed on a team that won fi rst place in several versity. In his post-doctoral work at Cambridge University, Myhr-
categories at the 1991 World Championship of Barbecue, including vold worked on quantum theories of gravity with the renowned
fi rst prize in the special pasta category for a recipe that Myhrvold cosmologist Stephen Hawking.
developed on the day of the contest.
CHRIS YOUNG opened the experimental kitchen consultant scientists. Beyond developing new
at The Fat Duck and worked under world-famous dishes for the Fat Duck’s menu, Young managed
chef Heston Blumenthal for five years to help recipe development for the critically acclaimed fi rst
develop its most innovative dishes. Young complet- and second seasons of BBC’s Heston Blumenthal: In
ed degrees in mathematics and biochemistry at the Search of Perfection. Young has also written
University of Washington. He left behind his extensively on the science of food and cooking for
doctoral work for a job as commis chef at one of The Fat Duck Cookbook and has published scholarly
Seatt le’s top-rated restaurants, and quickly earned research in the Journal of Agricultural Chemistry
a reputation for his ability to apply science and and Food Science.
technology in the kitchen. Young has been an invited speaker at the Culi-
At The Fat Duck, Young expanded the experi- nary Institute of America, University of Washing-
mental kitchen from one to more than six full-time ton, University of Reading, the British Society of
chefs. He also coordinated the work of several Food Flavourists, and various food companies.
MAXIME BILET received a BA in creative chef there. Moving to London, he accepted a stage
writing, literature, and visual art from Skidmore with Heston Blumenthal’s development team at
College. Bilet then graduated with highest honors The Fat Duck. Just prior to joining the culinary
from the Institute of Culinary Education in New team at The Cooking Lab as head chef of research
York. He completed a stage at Jack’s Luxury Oyster and development, Bilet trained as sous chef to
Bar and was quickly hired by Jack Lamb to be head open the London branch of Auberge de L’Ile.
The creation of this book required years of effort by a large team. Most of the
writing, photography, design, editing, proofing, research, and recipe development
and testing took place in the team’s kitchen laboratory in Bellevue, Washington.“A fascinating overview
of the techniques of modern “The cookbook to end all
gastronomy.” cookbooks.”
—Heston Blumenthal —David Chang
Modernist Cuisine is a six-volume, 2,438-page set that is destined “A masterpiece...the most
to reinvent cooking. This set is an indispensable guide for
anyone, from the professional chef to the home cook, who is important cookbook of
passionate about the art and science of cooking.
the first 10 years of the
Modernist Cuisine
The Art and Science of Cooking
21st century.”
Nathan Myhrvold with Chris Young and Maxime Bilet —Gourmand
World Cook-
Over 3,200 illustrations
2,438 pages
ISBN: 978-0-982-76100-7
Get the inside scoop on The Cooking Lab: sign up for email
updates at www.modernistcuisine.com
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